master's thesis
Changes of antioxidant activity in chestnut honey after heat treatment

Darija Vukičević (2012)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control
Cite this document...

Vukičević, D. (2012). Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:386492

Vukičević, Darija. "Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:386492

Vukičević, Darija. "Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:386492

Vukičević, D. (2012). 'Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 March 2019, https://urn.nsk.hr/urn:nbn:hr:159:386492

Vukičević D. Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2019 March 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:386492

D. Vukičević, "Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:386492